Bake the Cake Layers

Preheat oven as per cake mix directions.

Grease and line two 9-inch pans.

Prepare batter (adding vanilla if desired) and divide between pans.

Bake as directed, cool 10 minutes in pans, then cool completely on wire racks.

Level cake tops with a serrated knife.

Prepare Macerated Strawberries

Toss sliced strawberries with 2 tbsp sugar and let sit for 10–15 minutes.

Make the Strawberry Compote

In a saucepan, combine diced strawberries, 1/3 cup sugar, and lemon juice.

Cook 5 minutes until softened. Add cornstarch slurry and simmer 2–3 more minutes until thick and glossy. Let cool completely.

Make Cheesecake Filling

Beat cream cheese until smooth. Add sugar, lemon juice, and vanilla, mixing until creamy.

In a separate bowl, whip heavy cream to stiff peaks.

Gently fold whipped cream into cream cheese mixture. Keep chilled.

Assemble the Cake

Place one cake layer on a board or inside a springform pan.

Spread 1/3–1/2 inch thick layer of cheesecake filling.

Add a layer of macerated strawberries, followed by a thin layer of strawberry compote.

Spread another thick cheesecake layer.

Top with second cake layer and press gently.

Cover top with final cheesecake layer.

Garnish with sliced strawberries, more compote, and whipped cream or frosting if desired.

Chill and Serve

Refrigerate at least 4 hours or overnight before slicing.

Use a sharp knife for clean layers.